We've put together a list of ingredients and a method to making a fun and tasty beef bourguignon! Give it a go and show us your end result!
Ingredients
1kg good-quality braising steak (chopped into 4-5cm chunks)
Sunflower oil
300g smoked bacon (chopped into 2-3cm chunks)
1 large onion
2 garlic cloves (finely chopped)
75cl red wine
2 Tbsp tomato puree
1 beef stock cube
2 large bay leaves
3 large sprigs of thyme
25g butter
20-30 chantenay carrots
300g mushrooms (sliced)
2 heaped Tbsp cornflower
Salt and pepper
Method
- Pre-heat oven to gas mark 3, or 170⁰c.
- Season the beef with lots of salt and pepper, then cook with sunflower oil on a high heat until browned all over. Transfer to a large oven proof casserole dish.
- Using the same pan, add a little more sunflower oil and fry off the smoked bacon until all the fat has rendered and is crispy, then add the bacon to the casserole dish.
- Using the same pan add a touch more oil, and soften the finely chopped onions for around 4 minutes, stirring continuously. Add the finely chopped garlic and cook for a further 2 minutes, then add to the casserole dish.
- Add the bottle of red wine, tomato puree, crumbled stock cube and 200ml water to the casserole dish, and stir. Add the bay leaves, sprigs of time, chantenay carrots and bring to the boil. Give it a good stir then place a lid (or foil) over the top and place in the oven. Cook for around 1 hour and 45 minutes.
- Then, just before you are about to take the beef out, melt the butter in a non-stick pan, and sauté off the sliced mushrooms until golden brown.
- In a mug or jug, mix the cornflour with 2 Tbsp cold water.
- Now add the sautéed mushrooms and the cornflower mix to the beef, give it a good stir and return to the oven for another 45 minutes.
- You should have a lovely thick sauce, if after it’s still a bit runny, simply simmer on the hob for a further couple of minutes to reduce. Serve with mash
